Sea Change's Brioche Pain Perdu: 100 Favorite Dishes, No. 61

Desserts are often overlooked in restaurants, even some of the most serious ones. But endowed with the power to sway a diner's final impression on the entire experience, they are a crucial part of the meal.

Sea Change offers an array of dazzlers to ensure your meal ends with a delicious bang. One star in the restaurant's dessert lineup is Brioche Pain Perdu, "French toast" made with brioche bread and stuffed with Nutella, accompanied by blackberry sorbet, peanut powder, and waffle cone.

Kei Terauchi

Dig your fork into the buttery brioche. The subtle crisp of the toasted exterior opens to unveil the rich chocolate hazelnut cream. The blackberry sorbet is bright and jammy, adding delightful acidity, as well as contrast in temperature. The sand-colored peanut powder dissolves in your mouth as soon as it touches your tongue.

It's a trip back to childhood. The bread, the jammy sorbet and the peanut butter, all the elements of good ol' American PB&J; plus Nutella, European kids' favorite spread. The little pieces of waffle cone are a reminder that you can be grown-up, dressed to the nines, dining at a gorgeous restaurant in downtown, and still be excited about the treat in front of you.

Hungry for more? The dishes in our countdown thus far are linked below: